Ingredients
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2 tablespoons mirin
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2 tablespoons reduced-sodium tamari or soy sauce (see Tip)
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1 tablespoon water
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2 teaspoons grated fresh ginger
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2 teaspoons toasted sesame oil
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2 teaspoons chile-garlic sauce
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1 teaspoon cornstarch
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2 tablespoons extra-virgin olive oil
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5 cups broccoli florets (1-inch)
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1 bunch scallions, chopped, white and light green parts separated from dark green parts), divided
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1 pound large peeled, deveined raw shrimp, tail-on if desired
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4 cups cooked brown rice
Directions
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Whisk mirin, tamari (or soy sauce), water, ginger, sesame oil, chile-garlic sauce and cornstarch in a small bowl. Set aside.
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Heat olive oil in a large skillet over medium-high heat until shimmering. Stir in broccoli and white and light green parts of scallions; cover and cook, undisturbed, until the broccoli just turns bright green, about 2 minutes. Add shrimp; cook, uncovered and stirring often, until the shrimp are almost cooked through, 2 to 3 minutes. Whisk the sauce and add to the pan; cook, stirring constantly, until the broccoli is tender-crisp, the shrimp are opaque and the sauce has thickened, about 45 seconds. Remove from heat; stir in dark green parts of scallions. Serve with brown rice.
